We're always up for Chinese - especially a healthier version.
Here's a recipe for Sesame Chicken I ripped from a magazine and tweaked a bit. The whole family enjoyed it. You could do it as a freezer meal, too - maybe whip up enough for dinner tonight and one for the freezer or a friend!
5 tbsp. soy sauce (we prefer low-sodium)
4 tsp. toasted sesame oil
2 tsp. honey
1-1/2 lb. boneless, skinless chicken breasts, cut into about 1" chunks
6 tsp. canola oil
3 scallions, thinly sliced
1 tbsp. fresh ginger, peeled and grated
3 cloves garlic, minced
1-1/4 c. chicken broth (we prefer low-sodium, organic)
1 tbsp. sugar
3 tbsp. cornstarch
1 tbsp. rice vinegar
1 tsp. chili paste
2 tbsp. sesame seeds, toasted
Whisk together 3 tbsp. soy sauce, 2 tsp, sesame oil, and honey in a bowl. Add the chicken pieces, and toss to coat. Marinate at least 20 minutes. Remove chicken from marinade (using a slotted spoon to let excess marinade drip off). Heat 2 tbsp. canola oil in a skillet over medium high heat. Cook chicken in 2 batches, turning only 1-2 times, until chicken is browned. Add additional canola oil between batches as needed. Put chicken on a plate and set aside.
Whisk together broth, sugar, cornstarch, vinegar, chili paste and remaining soy sauce in a bowl, set aside. Wipe out skillet, then heat 2 tbsp. canola oil. Add scallions, garlic and ginger, cooking about 1 minute. Add sauce mixture, and cook until thickened, stirring often. Stir in remaining 2 tsp, of sesame oil.
Add chicken back into skillet, and heat through, stirring to coat with sauce. Top with sesame seeds. Serve over brown rice with some steamed snow peas on the side.
For a freezer meal: mix together chicken marinade, and freeze in a storage bag. In a separate bag, mix together the sauce ingredients, (saute and add the garlic, ginger & scallions once cooled), and freeze. Add a snack-sized bag with the sesame seeds. Include prep instructions. Thaw in fridge to prepare. You could include frozen snow peas and some cooked and frozen brown rice for sides.